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Westchester food critic Alice Gabriel calls the eatery “the little kitchen that could” and discusses the appetizers, service and atmosphere in her review, titled “Proving Their Chops in the ‘Real World.'”
Gabriel wrote, “Our guarded expectations were met with superior appetizers: a creamy risotto made with carnaroli rice, spring-onion purée and robiola cheese; orecchiette in a delicate marinara with fresh sage and the Dining Lab’s own sweet fennel sausage; and a brisk salad of campus-grown lettuces.
“The featured tableside preparation was a frittatina, a little molded omelet cooked in a round metal collar on a griddle" Gabriel wrote.
“Receiving a favorable review in The New York Times is in many ways equivalent to the holy grail of the restaurant industry, and we take great pride in the recognition our culinary arts student, staff and school continue to receive,” said Marc Jerome, executive vice president at Monroe College.
Monroe College’s School of Hospitality Management and the Culinary Arts has received positive recognition in the last year. In early June of this year Monroe pastry instructor Ebow Dadzie was named among the top 10 pastry chefs in the nation by Dessert Professional magazine. In April, Monroe College graduate James Daversa received a full-tuition scholarship to France’s Institut Paul Bocuse via a culinary competition hosted by well-known Chef Daniel Boulud, and the dean of Monroe’s culinary arts school, Frank Costantino, was named Chef of the Year by the American Culinary Federation Long Island Chapter in 2013.
The Dining Lab at Monroe College, at 434 Main St. in New Rochelle, offers a three-course gourmet dinner for a fixed price of $18.95. It is open to the public Tuesday-Thursday, with seatings at 6:30, 7 and 7:15 p.m.
Reservations can be made by phone at 740-6421 or by email at info@thedininglab.com.
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